Chickpea, Feta and Parsley Salad

Chickpea, Feta and Parsley Salad

A well worn cookbook is a map of taste. Flip through the pages and you’ll find the spine naturally giving way at favourite dishes, the recipes marked with notes or greasy fingers. It reveals the cooking history of it’s owner and holds memories in those oil splattered pages of shared meals and good times.

One of my most worn cookbooks is Falling Cloudberries by Tessa Kiros. It is a rich and colourful memoir that traverses the globe from Finland to South Africa via the Mediterranean to capture Kiros’ family recipes. If you let the pages of my copy fall open, they will land at Greece, and you’ll find the recipe for a chickpea salad.

This is a most satisfying salad. The chickpeas make it almost a meal in itself and the feta coats everything to make a salty, creamy dressing that comes to life with the citrus and herbs.

Chickpea, Feta and Parsley Salad

It’s my go-to dish for whenever I’m asked to bring a salad to a party, especially BBQs as it goes so beautifully with grilled meat. The flavours in the salad get better over time, so make it a few hours before you serve it if you can. I top leftovers with smoked salmon or stir through some tinned tuna to make a delicious work lunch. If you like coriander (cilantro) more than I, then add 1/2 a cup like the original recipe calls for.

Chickpea, Feta and Parsley Salad

Serves 6-8 as a side dish

  • 1 medium onion, diced
  • 3 cloves garlic
  • 1 1/2 tbs olive oil
  • Pinch red chili flakes
  • 2 400g (14oz) tins of chickpeas
  • 4 spring onions (scallions), green part only, chopped
  • 1 cup chopped parsley
  • Juice of one lemon
  • 150g (5 ounces) feta
  • Salt and pepper

Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cook till the garlic is fragrant. Set aside to cool so it doesn’t melt the feta when you mix it in.

Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.

(Recipe morphed over time from the original in Falling Cloudberries by Tessa Kiros)


Other recipes you might like:

How to make labne

How to Make Labne

Parsley, Walnut and Parmesan Pasta

Parsley, Walnut and Parmesan Pasta

Stale Bread Soup

Stale Bread Soup (Ribollita)

75 thoughts on “Chickpea, Feta and Parsley Salad

  1. Funny, I made something very similar for lunch today. Chick-peas from the pantry, and parsley from the garden. However, I’m so going to pick up some feta on my way home tonight cause yours looks just that much more yummy!

  2. Looks lovely and summery. I love what you had to say about cookbooks. Some of my favorites have been picked up at garage sales over the years, with cooking notes in the margin – “try this one” ; “needs more baking time”; “best banana bread ever!”… Were the notes left for me?

  3. A friend has that book and I’ve loved paging through it. This salad looks so fresh and lovely! I can almost taste the salty tang of feta from your photos.

  4. Amelia, love, love, love your blog. So glad I found it. This recipe and pics look delicious. I have a favorite chickpea and hijiki recipe that your salad made me remember, to make — essentially — veggie “tuna fish” salad sandwiches. Lemme know if you’d like it =) Warmest!

      • I’ll send it over to your simpleprovision’s gmail by the end of the week! Thank you, Amelia, and feel free to check out my food blog — There are a bunch more recipes there I think you might like. Be well!

      • Thank you! I love the tips on your blog about small kitchen spaces. Mine is *tiny*, and I really could work on that clean, open counter tops idea…

      • Thanks, Amelia — and thanks so much also for the “follow”! Oh, yes, I hear you on the *tiny* kitchen, lol. The clean, open counter tops idea really made all the difference in mine. Be well and talk again soon!

  5. I’ve just made this simple salad and just had a bowl of it for lunch. Delishhh, very refreshing, love the pinch of red chili flakes tospice up the peas. I replaced the scallions with fine chopped radishes from the garden. Thank you Amelia!

  6. I love this salad and it brings back such lovely memories. I made it for 100 people at Janet’s wedding in DC. It was the most sought after recipe afterwards. Thanks so much for the sudden memory trip to summery DC, it’s cold here!

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  11. Made last night to go with steak – would have to say is a favourite of mine and so quick and easy to make not to mention healthy!!!

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  20. I’ve made this and it’s my go to for my daughter when she comes home hungry. I’m making it tomorrow and adding some baked salmon that we had the other day…and just laying it over the salad…can’t wait. Thanks so much for the recipe…:D

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  26. I love this salad! It’s simple, and tastes amazing. I’ve already made it 3 times, and am going to make it again tonight. The only thing I’ve noticed is that I have to use a little more olive oil than the recipe calls for.

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